Oat bran banana muffins recipe is a sweet vegan and gluten-free breakfast recipe. These muffins are perfect for those with a sweet tooth in the morning.
Healthy vegan breakfast or snack recipe for those with a sweet tooth in the morning. These oat bran banana muffins are gluten-free and high in fiber. However, they don’t taste healthy. They are sweet, moist, and full of flavor.
INGREDIENTS IN A OAT BRAN BANANA MUFFINS
- Oat bran: This is the outer layer of the oat groat. Oat bran is a good source of soluble fibers and is a base for these muffins. Use non-contaminated oat bran, certified gluten-free oat bran, if you have gluten sensitivity.
- Oat flour: Use non-contaminated for gluten-free muffins.
- Baking powder: To help the muffins rise.
- Coconut sugar: Amount of the sugar can be reduced. You can substitute coconut sugar, but I recommend using coconut sugar. Coconut sugar has a slight hint of caramel.
- Salt: To balance out the sweetness and enhance the flavor.
- Banana: Medium ripe bananas. Overripe bananas work too but can be too sweet.
- Aquafaba: This is a vegan egg replacer. Aquafaba is the liquid leftover from chickpeas. I used the liquid from cannellini beans and it worked perfectly.
TIPS FOR MAKING THIS RECIPE PERFECTLY
- When stirring whipped aquafaba into the banana-oat bran mixture, make sure not to over mix. Stir just until incorporated.
- To make sure your muffins are done stick the toothpick in the middle of muffins. If there’s a wet batter on the toothpick, it needs more time in the oven. If it comes out clean, your banana muffins are done.
- Once done, let the muffins cool for 3-5 minutes before removing from the pan. Transfer muffins to a cooling rack to cool off completely.
- Store in an airtight container in the refrigerator.
OTHER RECIPES YOU MIGHT LIKE
If you like sweet breakfast in the morning, you might like:
- 1 ½ cups oat bran
- ½ cup oat flour
- 1 tsp baking powder
- ½ cup coconut sugar
- ½ tsp salt
- 3 medium ripe bananas
- 1 cup aquafaba (chickpea liquid)
1. Preheat oven to 375°F (190°C).
2. In a large bowl combine oat bran, oat flour, baking powder, coconut sugar, and salt.
3. In a separate small bowl mash bananas with a fork. Add mashed bananas to the large bowl and stir until well combined.
4. In a medium bowl add 1 cup aquafaba. Whip your aquafaba for 3-5 minutes until you get semi-firm peaks.
5. Stir aquafaba into your banana-oat bran mixture, stirring just until incorporated. Do not over mix.
6. Distribute batter evenly between 12 cup muffin tin.
7. Bake for 20-25 minutes until a toothpick comes out clean.
8. Cool for 3-5 minutes before removing from pan. Transfer your muffins to a cooling rack to cool off completely.
Serving Size1 muffin
Amount Per Serving Calories 86Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 139mgCarbohydrates 21gFiber 2gSugar 12gProtein 2g
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